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Why did we pick the theme? It seems that when I’m with René or oth­er chefs, younger cooks come up to us and they always ask, ​“How did you do it?” Or, ​“Why did you become suc­cess­ful?” Besides it being a team effort, I think it all starts with the seed, a plant of an idea, you know, plant­i­ng an idea.

I think we need to take a look at what we find to taste good. And I think a lot of peo­ple throw away food. As Juergen men­tioned, we throw away 1.3 bil­lion tons of food a year. That’s a third of the food that is pro­duced. Which is just prob­a­bly the eas­i­est way to reduc­ing hunger in the world. Being more resource­ful, much more fru­gal about it.